Raffaello layer cake

• Vegetarian

• Produce

  • 1 Punnet strawberries
  • 1 Raffaello truffles

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1 400ml can Coconut milk

• Condiments

  • 1 tsp Vanilla paste

• Baking & Spices

  • 1 cup 200g white chocolate
  • 1 tsp Baking powder
  • 250 Caster (superfine sugar (1 1/4 cup
  • 1/2 cup Icing
  • 1 pinch Nutmeg
  • 240 g Plain flour
  • 1/2 tsp Sea salt

• Nuts & Seeds

  • 240 g Coconut

• Dairy

  • 165 g Butter, unsalted
  • 1/2 cup Buttermilk
  • 750 g Mascarpone

Found on butterbaking.com

Ingredients

• FOR THE CAKE
• 165g unsalted butter, softened (3/4 cup)
• 250 caster (superfine) sugar (1¼ cup)
• 3 eggs
• 1 tsp vanilla paste (or extract)
• 240g plain flour (1⅔ cup)
• 1 tsp baking powder
• ½ tsp sea salt
• pinch freshly grated nutmeg
• ½ cup buttermilk
• FOR THE FROSTING
• 400ml can coconut milk (14 oz)
• 80g shredded coconut (1 cup)
• 200g white chocolate (1 cup), finely chopped
• 750g mascarpone (3 cups)
• ½ cup icing (powdered) sugar
• 1 punnet strawberries, washed, hulled and sliced
• 160g shredded coconut (2 cup) extra, for topping
• Raffaello truffles, roasted almonds and strawberries, extra, for topping (optional)

Directions

• Preheat the oven to 180 C (350 F) and butter and line 3 x 9 cake tins.
• Combine the flour, baking powder, nutmeg and salt in a medium bowl and set aside.
• In a stand mixer fitted with paddle attachment, beat the butter and sugar until very light and fluffy.
• Add the eggs, one at a time, beating well between each addition. Beat in the vanilla.
• On a low speed, mix in a third of the dry ingredients until just combined, then follow with half the buttermilk. Continue alternating the wet and dry ingredients until they are just combined, finishing with dry.
• Divide the mixture evenly between the prepared cake tins.
• Bake for 20 - 30 minutes, until the cakes are lightly golden and spring back when pressed in the centre.
• Set aside and allow to cool completely. Remove from the tins, wrap well and refrigerate.
• To make the Raffaello frosting, place the coconut milk and 1 cup shredded coconut in a medium saucepan over a low heat. Cook for 30 - 40 minutes, stirring occasionally, until the coconut has soaked up all the coconut milk.
• Stir in the white chocolate until its completely melted and incorporated. Transfer into a bowl, cover the surface with cling wrap and refrigerate until chilled.
• Once the mixture is cool, whip the mascarpone and icing sugar for 10 seconds or so, till just combined. Fold into the white chocolate coconut mixture.
• Remove the cake from the fridge and place one layer on your serving plate.
• Top with a quarter of the Raffaello filling and spread out into an even layer. Top with a layer of sliced strawberries, and then the second layer of cake. Continue until youve placed the last cake layer on top.
• Spread the remaining Raffaello frosting around the sides and top of the cake. Cover with the extra coconut.
• Top with strawberries and Raffaello truffles (optional).
• Keep refrigerated. Serves 10 - 15.
• Happy baking!